Onion Lemon Saffron Brined Smoked Chicken

29Aug

Smoked Chicken

I just love smoked chicken. But I have found that if you want nicely flavored chicken you need to brine it before placing it on the smoker. I enjoy creating different flavors of brine. Here’s my latest recipe.

Ingredients:

2 quarts water

1/2 cup salt

1 onion, grated

juice and zest of 2 lemons

1 Tb saffron

1 whole chicken, quartered

Basting ingredients:

about 8 Tb salted butter, melted

4 cloves garlic, minced

1/4 cup parsley, finely chopped

In a large container that will hold the liquid and the chicken mix the brine ingredients together, add the chicken, cover and refrigerate overnight. (Or at least for 6 hours) Place on the smoker and cook at 220 for about 5 hours.

Combine the basting ingredients and in the last hour of smoked baste the chicken a couple of times.

Suggestions: Serve with a nice “Summer Harvest Salad” and any kind of “Beer Bread” and you have a nice meal on a hot summer’s evening.